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Thai chicken with vegetable rice served

Thai Chicken with Vegetable Rice

Thai Chicken with Vegetable Rice is a beloved dish in Asian cuisine, offering a special experience for those who enjoy exotic flavors. The harmonious combination of coconut milk and soy sauce, along with the crispness of fresh vegetables, creates a perfect balance. As the ginger and chili pepper simmer, the aromas instantly transport you to the bustling Thai street markets. The subtle, sweet aroma of jasmine rice perfectly complements the spicy chicken and vegetables. This dish is an ideal choice for a quick weeknight dinner, but it's also perfect for special occasions when you want to surprise your family with something new. Fresh cilantro adds freshness to the dish, while lime juice lends a slightly tangy twist.

Prep Time 20 min
Preparation 30 min
Total 50 min
720 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Chicken Breast Fillets
⭕ 250 g Jasmine Rice
⭕ 2 Bell Peppers
⭕ 1 Zucchini
⭕ 2 Carrots
⭕ 1 Onion
⭕ 3 cloves Garlic
⭕ 400 ml Coconut Milk
⭕ 3 tbsp Soy Sauce
⭕ 1 Lime Juice
⭕ 1 bunch Fresh Cilantro
⭕ 1 Chili Pepper
⭕ 20 g Ginger
⭕ 2 tbsp Sunflower Oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper

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    Preparation Steps

    1

    Wash the chicken breast fillets and cut them into thin strips. Season with salt and pepper, and set aside.

    2

    Thoroughly rinse the jasmine rice in cold water. Cook according to the package instructions, typically with twice the amount of water, simmering covered.

    3

    Prepare the vegetables: cut the bell peppers, zucchini, and carrots into thin strips. Dice the onion, mince the garlic and ginger, and slice the chili pepper.

    4

    Heat the oil in a large skillet or wok. Add the chicken strips and sauté until golden brown, about 5-6 minutes. Remove and set aside.

    5

    In the same skillet, sauté the onion and garlic for 2-3 minutes, then add the ginger and chili pepper. Cook, stirring, for another 2 minutes.

    6

    Add the bell peppers, carrots, and zucchini, and cook for 5-6 minutes, until the vegetables are slightly tender but still crisp.

    7

    Pour in the coconut milk and soy sauce, then squeeze in the lime juice. Mix well and cook for 5 minutes to allow the flavors to meld.

    8

    Return the chicken to the skillet, toss with the sauce, and cook for another 3 minutes, until the chicken is cooked through.

    9

    Serve the chicken and vegetable stir-fry over the cooked jasmine rice and garnish with fresh cilantro.